Chicken Cacciatore

Just made for the first time this weekend (May 2016). I never really was crazy about this dish but decided to give it a shot.

 

After a lengthy search, I found the perfect recipe at Simply Recipes. I chose this one because I liked the colour and consistency of the sauce.

 

First day, I served it over papardelle, and the next couple of days over homemade polenta. The flavours intensify day after day.

 

As usual, I doubled the recipe. A keeper for sure.

Ingredients listed are for 4-6 servings. I doubled it and had some for five days.

One 4 lb. chicken, cut into serving pieces and trimmed of excess fat or 3 1/2 to 4 lbs. of chicken thighs, bone in, skin on (I also used drumsticks)
Salt
2 tbsp. extra virgin olive oil
1 medium onion - thinly sliced (about 1 1/2 cups)
1 red or green bell pepper - seeded, sliced into 1/4-inch wide slices (I used red and orange)
8 ounces cremini mushrooms - thickly sliced
2 garlic cloves - thinly sliced
1/3 cup white or red wine (I used 1/2 cup of red)
2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices,  or 1-28 ounce can of plum tomatoes in their juice (I used the can)
1/2 teaspoon freshly ground black pepper
1 teaspoon dry thyme (or 2 teaspoons fresh, chopped)
1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)

 

The making of...

1. Rinse chicken and pat dry. Season the chicken pieces on all sides with salt.

2. Heat olive oil in a large skillet on medium heat. Working in batches so that you don't crowd the pan, place the chicken pieces skin side down in the pan.  Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side.

3. Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 tbsp. of fat in the pan, add more olive oil until you have about that much oil coating the pan.

4. Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high. Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes. Add the garlic to the pan and cook a minute more.

5. Add the wine and scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes. Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes. Place the chicken pieces on top of the tomatoes and onions, skin side up.  Lower the heat and cover the skillet with the lid slightly ajar.

6. Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.

Compliments to Chef Aline!